Wait until Ms. kenyan hears about this.
Posted on 10/15/2012 11:59:29 AM PDT by Tolerance Sucks Rocks
ORBE, Switzerland (Reuters) - Nestle SA and General Mills Inc will cut sugar and salt in the children's breakfast cereals they jointly market outside North America, the latest attempt by major food companies to respond to health concerns.
The two have been in a joint venture since 1990 to sell Nestle-brand cereals such as Cheerios in more than 140 countries outside the United States and Canada, markets which account for about half total global cereal sales of some $25 billion.
They say they will reformulate 20 cereal brands popular with children and teenagers by 2015, boosting wholegrains and calcium and aiming for average reductions of 24 percent in sugar and 12 percent in sodium.
The reformulation will affect about 5.3 billion portions of cereals sold each year.
The 50/50 joint venture called Cereal Partners Worldwide (CPW) is the second-biggest breakfast cereal producer after Kellogg Co but is Europe's leading manufacturer of children's cereal. It had sales of 1.9 billion Swiss francs ($2 billion) in 2011.
CPW Chief Executive Jeffrey Harmening said the plan builds on efforts started in 2003 to improve the nutritional profile of cereals. The group has cut almost 900 metric tons of salt and more than 9,000 metric tons of sugar from its recipes since then.
"A certain number of moms don't want their kids to have as much sugar as they do right now, so that is a barrier for some to purchasing breakfast cereal," Harmening told Reuters at CPW's new global innovation centre in the Swiss town of Orbe.
The move comes as food and beverage companies seek to preempt tougher regulation due to the global obesity epidemic by offering healthier products or smaller portions.
(Excerpt) Read more at news.yahoo.com ...
What percent less customers?
Kids love Cheerios.
From the first ones tossed onto their high chair tray, to being a fairly neat automobile trip snack,to big bowls before school.
I couldn’t have managed with out them.
(Off topic,but try to catch the film “Argo”)
:-)
.
And to think of the layer of sugar that was at the bottom of my creal bowl when I was a kid..... had to be 1/4” at least.
I stand corrected.
Wait until Ms. kenyan hears about this.
THAT is flippin' hilarious.
Excuse me, may I ask where you heard such nonsense?
Read an article somewhat recently explaining this possibility,
extruded breakfast cereals can now have the sugar/salt added to just the exterior of the flake/piece/etc, instead of being sugar/salt throughout the entire flake/piece/etc. Revolutionary stuff, because the taste profile is barely affected, and unlike prior attempts to make low sugar/low salt cereals, this stuff keeps it’s crunchyness in milk for the same time length as the old formula.
Found the article:
http://www.smithsonianmag.com/science-nature/Can-Technology-Save-Breakfast.html
Can Technology Save Breakfast?
Cereal companies, maligned for overprocessing, are now using the same techniques to put some nature back in the bowl
By Corby Kummer
Smithsonian magazine, June 2012,
Will try to catch Argo, sounds like it might be pretty good, thanks!
To clarify what I said, some dairies take skim milk, “fortify” it with powdered milk, which boosts it protein level and improves its appearance, then adds butterfat to get a standard 1% or 2% milk. It does create a reconstituted taste, however, though it is only partly reconstituted.
This is accompanied by other processes, such as homogenization to break up larger fat globules, high temperature (HTST) processing, the “fortification” with either water or fat soluble vitamins. De-aeration of the milk prior to the addition of iron compounds was also found to reduce flavor problems. Calcium fortificant preparations including stabilisers and emulsifiers have been used for this purpose to maintain calcium in suspension so as to improve mouthfeel and appearance of products.
You were right about the blue dye, which was discontinued some years ago.
Thanks for the ping!
All milk that comes into the dairy facility is skimmed. The reason is that butterfat content is not consistent from cow to cow. One tanker may have 5% butterfat and another may only have 3.4%. After that is done the milk is pasteurized and homogenized to have 3.9% 2% 1% 1/2% cream and Fat Free. No dye is added as you noted.
For fat free and flavored milk, milk powder is added along with the flavor to give the milk a higher protein level and to thicken it.
You stated that "a lot of milk today is reconstituted from dehydrated" and it isn't, "with fat added for flavor" is a odd way of saying that the cream is put back in, and of course as you noted your "blue dye for whiteness." is more then a bit out of date.
You spun, you got called.
No, that would be in violation of The Won's new anti-Dog-Eat-Dog regulations.
Okay, I’ll put you down in future as a person who is passionate about accuracy in dairy products. Good for you.
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